Perfect for potlucks, picnics, and packed lunches, this simple salad mixes tender-chewy wheat berries with crunchy celery, zesty green onions, and sweet-tart dried cranberries. Wheat berries are one of the heartiest whole grains around, so they take some time to cook. If you want something faster (and gluten-free), substitute quinoa or millet for the wheat berries.
By Del Sroufe ,
Ingredients
- 2½ cups wheat berries, soaked overnight
- ¼ cup plus 2 tablespoons apple cider vinegar
- ¼ cup brown rice syrup
- 2 celery stalks, thinly sliced
- ½ cup chopped green onion (white and green parts)
- 2 tablespoons minced tarragon
- 1 Bosc pear, cored and diced
- ½ cup fruit-sweetened dried cranberries
- Salt and freshly ground black pepper to taste
Instructions
- Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.
- Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.
Nutritional Information:
Per serving (¼ of recipe), 334 calories, 74 g carbohydrates, 9.7 g protein, 1.6 g total fat, 0.2 g saturated fat, 171 mg sodium, 9.8 g fiber, 29 g sugar
Note: Nutritional information is provided as an estimate only.
This was delish! I had never used tarragon prior to making this recipe and was a little nervous because the scent of it reminds me a little bit of black licorice (which I really don’t like), but it ended up really adding something special to this salad. Printed this recipe to add to my rotation. Thanks!